Chocolate Hazelnut Biscotti Recipe
My favorite flavor additive to most foods is hazelnut. Personally, I prefer to add raw hazelnuts that I roast or bake myself. I drink hazelnut flavored coffee, and buy hazelnut lattes when I want something richer, so it is not surprising that my favorite recipe for biscotti is a hazelnut chocolate biscotti.
This recipe is easy to make, stores and travels well, and can be make in smaller or larger batches which makes it the perfect gift recipe for holidays. It is an overall favorite in my family, and the flavors can easily be adjusted per your taste.
If you are not a hazelnut fan, then you can use another nut instead. Or leave out the chocolate. For folks who need a gluten-free recipe, change out the flour for a gluten-free flour, and you are set.
Other additives are variations of liqueurs that can enhance the flavor, or fruit that can be added. But I recommend trying it just as is first.
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- 1/4 hazelnuts
- 4 ounces bittersweet chocolate
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 Tablespoons Frangelico
- 2 cups unbleached flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Place nuts in a shallow pan and bake in a preheated oven at 350F degrees for 8 to 10 minutes, or until golden brown. Let cool.
- With paper towels, rub nuts while warm to remove the skins. Let cool completely.
- In a food processor, grind nuts until finely ground. Remove the nuts and set them aside.
- Add the chocolate to the food processor and grind until coarsely ground.
- In a mixing bowl, cream the butter and sugar until it is light and fluffy.
- Beat in the eggs and liqueur.
- In a separate bowl, combine the flour, baking powder and salt.
- Slowly add these dry ingredients to the creamed butter mixture, mixing until fully blended.
- Fold in the nuts and chocolate.
- Divide the dough into two equally-sized parts.
- On a parchment-covered baking sheet, pat the two sections of dough out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart.
- Bake the loaves in the middle of a preheated 325F degree oven for 25 minutes or until lightly browned.
- Transfer the baked loaves onto a cooling rack to cool for at least 5 minutes.
- Place the cooled loaves on a cutting board.
- Slice the loaves diagonally at a 45 degree angle about 1/2 inch thick. For shorter biscotti cut directly across the loaves.
- Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
- Let cool on a rack until completely cool.
- Store in a sealed container at room temperature for up to a month.
- Makes about 3 1/2 to 4 dozen biscotti.
Great Biscotti Cookbooks
- My Favorite Biscotti Recipe
I fell in love with biscotti and played around with several recipes before I decided on this one as my favorite. You can substitute a variety of ingredients to design your own biscotti mixture.
- The Best Christmas Cookie Recipes | Vanilla Cranberry Biscotti
These delicious biscotti are easy to make, take less than an hour and last four weeks unrefrigerated in a sealed container. Perfect for Christmas.
- Gluten Free Hazelnut Almond Biscotti
If you or someone you love is on a gluten free diet, these Hazelnut Almond Biscotti are easy to make, and taste delicious for a light dessert or snack.
- Easy Dessert Recipe: Cranberry Hazelnut Biscotti
Serve these biscotti with coffee or tea, and vanilla ice cream for an easy dessert that will appeal to young and old alike.
Biscotti are best served at room temperature with a hot drink such as coffee, tea or cocoa. Serve them as breakfast, a snack or dessert.
© 2013 Paula Atwell